This recipe is adapted from page 14 of my Gluten-Free, Plant-Based Cookbook.
These gluten-free crepes make an elegant addition to any brunch, and the chocolate sauce is sure to please!
¾ cup buckwheat flour
½ tsp. baking powder
1 tbsp. ground chia seeds
1 cup non-dairy milk
2 tbsp. maple syrup
1 tbsp. vegetable oil
Coconut oil for cooking
Chocolate Hazelnut Sauce
2 tbsp. hazelnut butter
1½ tbsp. cocoa powder
¼ cup non-dairy milk
1-2 tbsp. maple syrup
Sift together buckwheat flour, baking powder and chia seeds in a large bowl.
In another bowl combine milk, maple syrup and oil.
Whisk wet ingredients into dry ingredients until you have a smooth pancake-like batter. Let sit 5 minutes.
Heat skillet over medium high heat. (I’m using this at 325 degrees)
Once skillet is ready, melt ½ tsp. of coconut oil in pan.
Pour ⅓ cup batter into prepared skillet. Using the back of a spoon, spread batter out thinly. Cook 2 minutes.
Gently loosen the sides of crepe before attempting to loosen the body of the crepe.
Flip and cook for an additional 1 minute.
Remove from pan and roll up into a wrap.
Oil pan once again and continue with remaining wraps adding more milk by the tablespoon as needed to help keep batter thinned out.
Prepare chocolate sauce by combining ingredients in a blender and adding in enough milk until you have a thin spreadable sauce.
To serve, spread each crepe with a thin layer of chocolate sauce and top with sliced bananas.
Roll up and serve with fresh fruit and more chocolate sauce.
Makes 6 to 8 crepes